Prepare and cook a dozen "fillets of chicken, plain". Set to press under a weight and when cold trim them neatly and cover with tomato chaudfroid sauce; when the sauce has set, decorate one half of the fillets with pieces of truffle, to form a star, and the other half with pieces of hard-boiled white of egg, to form the same design; pour over the fillets a little liquid aspic to set the decoration and give a glossy surface. Chop a little aspic very fine, and with forcing bag and plain tube dispose this around the edge of each fillet. Set aside to become thoroughly chilled. Mix a cup in all of cooked peas, asparagus tips, tiny rounds of carrot, and cubes of turnip, half a cup of mayonnaise dressing, and a cup and one half of liquid aspic. Stir these gently together on ice until beginning to set, then turn into a concave border mould and set aside to become firm. When ready to serve unmould the jellied macedoine on a serving-dish, arrange the fillets upon it, one overlapping another, and fill the centre with some of the vegetables used in the moulded macedoine, dressed with either French or mayonnaise dressing. Surround the whole with chopped aspic. Medallions of sweetbread, fillets of birds, etc., may be substituted for the chicken fillets.